From the Demo: Saving the Season, Winter Citrus
Recipe Courtesy of Bettina Birch, BeeGreenFarm
My friend Susan Rush was an angel and made up a couple of different citrus recipes for tasting.
Following is one great and easy lemon curd recipe:
Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.
Ingredients
- 3 to 4 Meyer lemons (about 1 pound)
- 1/2 cup sugar
- 2 large very fresh eggs
- 1 stick unsalted butter, cut into 4 pieces
Preparation
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
Cooks’ notes: • Lemon curd keeps, covered and chilled, 1 week.
• If substituting regular lemons, increase sugar to 3/4 cup.
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